Recipes with soy sauce, light
264 recipes
Deep-Fried Bean Curd Stir-Fried with Mushrooms & Broccoli
Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.
Stuffed Squid with Vinegar/Soy Dip
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
Stuffed Squid with Vinegar/Soy Dip
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
Hot Bean Thread Noodles
Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.
Spiced Lamb Cutlets (Australia)
Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.
Chicken with Orange Sauce- New Ama Cookbook
Heart-healthy braised chicken in a tangy orange sauce with brown sugar, ginger, sherry, and soy. A skinless braised chicken dish from the AMA cookbook that's lower-fat without sacrificing flavor.
Harbor Village Bbq Pork
Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.
Chow Mein (Two Sides Brown Noodles)
Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.
Captain's Table Bbq'D Roast
Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.
Hot & Sour Vermicelli Salad (Yam Wun Sen)
Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.
Gyoza a la Ruth
Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.
San Antonio Chile Verde
San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.
Kai's Unfried Rice
Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.
Guizhou Lianai Doufu
Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.
Coconut Tofu Soup
Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.
Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.
Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.
Heart-healthy braised chicken in a tangy orange sauce with brown sugar, ginger, sherry, and soy. A skinless braised chicken dish from the AMA cookbook that's lower-fat without sacrificing flavor.
Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.
Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.
Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.
Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.
Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.
San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.
Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.
Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.
Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.
